Leung’s first brick-and-mortar outpost comes after years stocking local restaurants (Roost, Kata Robata and Underbelly, to name a few) with his gourmet desserts. There, patrons will find progressive flavor mash-ups like the lemon & mint sorbet, mango pineapple sorbet and toasted rice ice cream, as well as 10 seasonally-changing varieties—all of which are crafted without artificial flavoring, extracts or additives.

Stop in and pick up a treat to go or a half-gallon carton to enjoy later.